Custard Pie Recipe Paula Deen Recipe For Shrimp Recipe For Chicken

HOMESTYLE CHICKEN POT PIE

Steps:

• 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
• 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
• 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
• 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
• 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
• 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
• 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.

MINI CRAWFISH PIES - PAULA DEEN

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
• For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

CUSTARD PIE

Steps:

• Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
• Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
• Bake at 450 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.